Homemade Bread Stuffing with Gravy
This is the stuffing everyone remembers — golden, crispy-topped bread cubes with soft, savory centers, all soaked in rich, creamy homemade gravy. The top bakes up crunchy and herbed while the inside stays tender, and that drizzle of gravy melting into every crevice makes each spoonful pure comfort.
Hearty, protein-boosted with eggs and broth, and made for gathering around the table — this is holiday flavor without the fuss.
Why You'll Love This
Crispy golden top, tender savory middle — the perfect texture contrast
Rich homemade gravy folded right in
Make-ahead friendly for stress-free holidays
~9g protein per serving with wholesome, simple ingredients
Amazing Protein Recipes
Homemade Bread Stuffing with Gravy
- Prep20 min
- Cook40 min
- Total1 hr
- Servings10 servings
- oven
- baking tray
- baking dish
- large skillet
- large mixing bowl
- whisk
- saucepan
- foil
Ingredients
- For the stuffing
- For the gravy
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 baking dish.
- If the bread isn't already dried, spread cubes on a tray and bake 10 minutes until dry and lightly crisp.
- Melt 1/2 cup butter in a large skillet over medium heat. Sauté onion and celery 6–8 minutes until soft; add garlic and cook 1 minute more.
- In a very large bowl, toss the bread cubes with the sautéed vegetables, poultry seasoning, sage, salt, pepper, and parsley.
- Whisk the beaten eggs into the chicken broth and pour over the bread mixture. Toss gently until evenly moistened — the bread should be damp, not swimming.
- Transfer to the baking dish, cover with foil, and bake 25 minutes.
- While it bakes, make the gravy: melt 3 tbsp butter in a saucepan, whisk in flour, and cook 2 minutes. Slowly whisk in broth and simmer 3–4 minutes until thickened; season with salt, pepper, and poultry seasoning.
- Uncover the stuffing, drizzle half the gravy over the top, and bake 10–15 minutes more until golden and crisp on top.
- Serve hot with the remaining gravy on the side.
Notes & Tips
- Dry the bread well: Truly dry cubes absorb broth without turning to mush — stale bread is a feature, not a flaw.
- Taste your broth: Salt levels vary wildly; season the mix lightly and adjust after baking.
- Don't pack it down: Keep it loose in the dish so the top crisps instead of steaming.
- Warm gravy only: Cold gravy on hot stuffing cools the whole dish — serve it steaming.
- Nutrition: Per serving (estimate): 260 calories, 14g fat.
- Fridge: Store airtight up to 4 days.
- Reheat: Warm covered at 350°F for 15–20 minutes; uncover for the last 5 to re-crisp the top.
- Freezer: Freeze baked stuffing up to 2 months; thaw overnight before reheating.
Variations & serving ideas
- Sausage stuffing: Brown 1/2 lb breakfast sausage and fold it in — adds protein and savory depth.
- Mushroom version: Add 8 oz sautéed mushrooms with the onion for an earthy twist.
- Cornbread stuffing: Swap half the bread for crumbled cornbread for a Southern-style version.
- Herb-forward: Add fresh thyme and rosemary with the parsley for a more aromatic stuffing.
Storage
- Assemble (without the final bake) up to a day ahead; refrigerate and bake as directed, adding 10 minutes.
- The Secret to Stuffing That's Never Soggy
- The secret is two-part: dry bread and a restrained hand with the broth. The cubes should look just barely moistened before they go in — they keep absorbing as they bake. And uncovering for the final stretch is what gives you that golden, crunchy lid everyone fights over while the middle stays custardy-soft.
Nutrition Facts
Per serving · makes 10 servings
| Nutrient | Amount per serving |
|---|---|
| Total carbohydrate | 24 g |
| Protein | 9 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Homemade Bread Stuffing with Gravy?
About 1 hour in total: 20 minutes of prep and 40 minutes of cooking.
What ingredients do I need for Homemade Bread Stuffing with Gravy?
The key ingredients include eggs, onion, celery, garlic, sturdy bread and flour. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: Store airtight up to 4 days. Freezer: Freeze baked stuffing up to 2 months; thaw overnight before reheating.
Can I make it ahead of time?
Make-ahead friendly for stress-free holidays.
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